Lightly salt and pepper the pork chops and seal each individually in cooking pouches along with 2 thyme sprigs and 1 tbsp butter.

Cook at 131F/55C for 12 hours.

Remove the sous vide pork chops from their pouches, reserving the liquid. Quickly sear the pork chops on both sides in a pan over high heat, or on a grill. While the chops are searing finish the sauce.

Add 1 tablespoon (15 ml) of butter and the apples to a pan over medium-high heat.

Cook the apples until the juices begin to brown and the apples are beginning to soften.

Add the garlic, sugar, apple cider, cider vinegar, mustard and half of the reserved liquid to the apple mixture. Simmer.

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